Chicken and Kale Chili

Ingredients:

• 600 g boneless, skinless chicken thighs
• 2 tbsp. l. olive oil
• 2 tsp ground cumin
• 1 onion, chopped
• 1 poblano pepper, seeded and chopped
• 3 cloves garlic, crushed
• 4 cups lightly salted chicken broth
• 3 cups frozen chopped kale, thawed
• 1 can (425 g) white bean chili
• 1 cup canned tomatillo purée
• 2 green onions, thinly sliced

Preparation:

1. Heat a large saucepan over high heat and add 1 tablespoon of olive oil. Season the chicken with salt, black pepper, and 1 teaspoon of cumin. Add the chicken (a few at a time, if needed) to the pan and cook until golden brown, 4-5 minutes per side. Transfer to a plate.
2. Add the remaining 1 tablespoon olive oil, onion, and poblano pepper to the pan and cook, stirring occasionally, until the peppers have softened, about 2 minutes. Add the garlic and the remaining 1 teaspoon cumin; cook until golden, 30 seconds. Add the chicken broth, cabbage, chili beans, and tomatillos. Add the chicken and any accumulated juices from the plate. Cover and bring to a simmer, then remove the lid and reduce the heat. Cook until the chicken is tender, about 15 minutes.
3. Shred the chicken in the pan with two forks. Divide the chili among plates and sprinkle with green onions.